Tag Archive for vegan meringue

Coconut Key Lime Pie {Vegan}

Recipe number 2 this week on the theme of coconut-lime!

This is a variation of the lemon meringue pie that I wrote for my cookbook, Aquafabulous! I just made it up, though, so it didn’t actually make it into the cookbook… whoops!

Coconut Key Lime Pie Vegan

This is really, really tasty.

Normally lemon curd is thickened with egg yolks, and then you use the whites (which you have separated out) to whip to make the meringue. This recipe is vegan, so no eggs or butter are used, obviously. Aquafaba is used for the meringue, of course, but the curd still needs to be thickened in some way. Here, I used cornstarch.

The coconut milk also helps to give it a thick, creamy texture and a nice, fatty mouthfeel.

Torch the meringue on this mutha, and you have a show-stopping dessert. Even better, torch it at the table to generate some excitement and oohs and ahhs.

Oh–FYI–even thought I’m calling this “key lime pie,” I just used regular limes. You can use either, based on what is available to you.

Vegan Coconut Key Lime Pie

Coconut Key Lime Pie {Vegan}

Ingredients

  • 1 store-bought vegan pie crust or home-made
  • 1 400 ml can of coconut milk
  • 2 tbsp cornstarch
  • 3/4 cup sugar
  • 1/2 tsp salt
  • Zest of 2 limes
  • 3/4 cup lime juice (freshly squeezed or bottled if you’re lazy)
  • 1/2 cup vegan butter (or you could try coconut oil)
  • 1/3 cup aquafaba
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar

Method

  1. Dock your pie crust with a fork and pre-bake it in a 350 degree oven for about 10 minutes, or until it’s golden. Set aside to cool.
  2. In a medium, heavy-bottomed saucepan, place the coconut milk and the cornstarch. Whisk well to combine. Turn the heat on to about medium, and bring up to the boil, allowing the milk to thicken. Add the sugar, salt, lime zest, lime juice, and vegan butter, and whisk well to combine. Bring up to the boil again, allowing it to bubble and thicken. NOTE: if the colour is too pale, you could add a couple drops of green food colouring. This won’t affect the taste, just the esthetic look of the pie.
  3. Pour the hot curd into the prepared pie crust, and let set in the fridge overnight (or at least for a few hours).
  4. To make the meringue, place the aquafaba, sugar and cream of tartar in the bowl of your stand mixer (alternatively, you can do this with a hand mixer, it just means you have to stand there and whip it for 10 minutes). Whip for 2 minutes on the lowest setting to combine, then turn up to medium for 2 minutes, and finally to high for about another 4-6 minutes, until the meringue is light and fluffy, and holds a peak.
  5. Spread the meringue on top of the pie, and torch to brown. Serve immediately.

Aquafaba: Vegan Meringue

A couple weeks back, my dear friend Jenn added me to a facebook group called Vegan Meringue: Hits and Misses. At first, I had no idea why, and then I became really intrigued.

Regular readers to this blog will know that, while I’m not vegan, I do enjoy cooking vegan, and I especially enjoy the challenge of creating delicious, egg- dairy- and/or gluten-free¬†dishes for my friends (who all seem to have a lot of allergies).

Well, my friends, prepare to have your minds blown wide open.

aquafaba vegan meringue

There’s a new egg white substitute in town, and it is amazing.

Aquafaba (“bean water”) is this amazing vegan egg substitute. Now, if you, like me, have been using flax eggs as a vegan¬†substitute in things like pancakes and waffles, this is going to revolutionize your breakfast. I have never been a huge fan of flax eggs–while they work well for binding, they don’t add fluffiness and volume.

 

For more recipes, check out my cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

How to make Aquafaba: Vegan Meringue

Ingredients:

  • 1 can of chickpeas
  • 1/4 sugar
  • 1/4 tsp cream of tartar
  • vanilla or other flavouring

Method:

  1. Drain the can of chickpeas, reserving the water in the can, and the place the chickpeas aside for another use. (hummus? falafel? chickpea stew?)
  2. Measure out 2/3 of a cup of the bean water. If there is some left over, put it in the fridge for later, or you can freeze it as well.
  3. Place the bean water in the bowl of your stand mixer. You can, of course, use a hand mixer for this as well, but it needs to beat for while, so ideally, you want to use a stand mixer for this.
  4. Add to the bean water 1/4 cup sugar, the cream of tartar and whatever flavouring you desire (you can elect to have no flavouring if you wish).
  5. Turn on the mixer and let it go for about 5-10 minutes, until it has become fluffy and looks like meringue. You should be able to turn the bowl upside down without it budging. This recipe will make about 5 cups of meringue.
aquafaba vegan meringue

It’s so fluffy!!

Uses for aquafaba:

Vegan pavlova

I’m really stoked about this new discovery, and I can’t wait to play with it some more! Give it a try and let me know how it goes, and what you make with it.

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